Research of extruded wheat very high gravity wort fermentation process with the use of enzymatic agent Distizym Protacid Extra Scientific journal NRU ITMO Series Processes and Food Production Equipment

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ISSN:2072-2389

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SEPTEMER 2012 (published: 01.09.2012)

Number 2(14)

Home > Issue > Research of extruded wheat very high gravity wort fermentation process with the use of enzymatic agent Distizym Protacid Extra

Research of extruded wheat very high gravity wort fermentation process with the use of enzymatic agent Distizym Protacid Extra

Natchetova M.F., Barakova N.V., SLOGENIKIN E.V.

When fermenting very highgravity wort in ethanol production, significant increase of loss with unfermented carbohydrates and increase in fermentation time are observed. Influence of proteolytic enzymatic agent on fermentation characteristics were studied
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Keywords: ethanol, production efficiency, fermentation, extrusion.

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